It’s kind of ironic that I am doing a post on how to make salted caramel coffee creamer because I have never drank a cup of coffee in my life! With that being said, my husband lives for coffee and loves coffee creamers so I thought I would experiment, and the experiment was a success!
Making homemade caramel coffee creamer is not difficult and is usually healthier than store bought creamers. It just takes a few ingredients and you can decide if you would like it to be dairy free. If so, you can use coconut or almond milk instead of dairy milk.
What You Will Need To Make Salted Caramel Coffee Creamer
- 1 cup coconut/almond milk
- 1 cup whipped cream
- 1/2- 1 tbsp grass fed butter
- 1/2 cup maple syrup
- 1 tsp vanilla
- 1/8 tsp sea salt
How To Make Salted Caramel Coffee Creamer
- Place butter in medium saucepan over low-med heat
- When butter starts to melt add coconut sugar and mix until both have melted
- Add coconut milk and remaining ingredients and stir until it begins to boil
- Remove from heat and place in glass container
- Let sit for 15 minutes then place in refrigerator
- Use within 7-10 days
Breakfast Ideas That Pair Well With Coffee
My sugar free blueberry muffins go great with your coffee with salted caramel coffee creamer. Below I am making my blueberry muffin recipe on ABC’s Morning Blend Show.
Below on NBC’s morning show I will walk you though how to make easy pumpkin bread, which is also a great pairing with your morning coffee.
For recipes that are free of gluten, wheat, yeast, corn, and processed sugars check out the second edition of my book Eat Pray Get Well – A Journey Chronic Illness & Brokenness to Wholeness & Wellness. My second edition has my journey from chronic illness to wellness and my relationship with God along the way.
Eat Pray Get Well (book) also include exclusive interviews with Doug Kaufmann – host of televisions Know the Cause, Joe Cross – Film maker and star of Fat, Sick, and Nearly Dead and so much more. Arm yourself to become your own best health advocate.
Related Posts
Homemade Caramel Pumpkin Coffee Creamer (and 7 Ways to Slow Aging)
Blueberry Muffins…And Fathers, the good, the bad, and the ugly
- 1 cup coconut/almond milk
- 1 cup whipped cream
- ½- 1 tbsp grass fed butter -vegans can substitute coconut oil for the butter although I have not tried that yet.
- ½ cup maple syrup
- 1 tsp vanilla
- ⅛ tsp sea salt
- Place butter in medium saucepan over low-med heat, when butter starts to melt add coconut sugar and mix until both have melted. Add coconut milk and remaining ingredients and stir until it begins to boil. Remove from heat and place in glass container. Let sit for 15 minutes then place in refrigerator. Use within 7-10 days.
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